Pickled Mangoes

Ingredients

• four dozen mangoes
• a lump of alum the size of a hickory nut
• one pint grated horse-radish
• one pint black mustard seed
• one pint white mustard seed
• one pound of ginger
• one ounce of black pepper
• one ounce of mace
• one ounce of allspice
• one ounce of turmeric
• half a pound of garlic
• three pounds of brown sugar
• one teaspoonful of brown sugar
• one pint of small onions
• a few small cucumbers
• a few green tomatoes

Method

1. 1

   Soak mangoes in salt water for two weeks, then in pure water for two days.

2. 2

   Remove seeds and layer with grape leaves in a kettle.

3. 3

   Add alum, pour vinegar, and boil for 10-15 minutes.

4. 4

   Let sit in vinegar for a week.

5. 5

   Stuff with a mixture of ginger, spices, and vegetables.

6. 6

   Pour cider vinegar over and store until canned.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 116. The excerpt below is the record exactly as published.

s of green tomatoes, sliced and chopped very coarsely, two fresh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage. After preparing these articles, put them in a stone jar, mix them to- gether, sprinkling salt between them sparingly. Let them stand twenty- four hours, then drain off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole all- spice, two of whole cloves, a coffee cup of sugar, and two-thirds of a teacup of best ground mixed mustard. Pour on enough of the best cider vinegar to cover the whole well; cover tightly and simmer all well until it is cooked all through and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it grows older, especially if sealed when hot. 176 SAUCES AND DRESSINGS — PICKLES. PICKLED ONIONS. Peel small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons. PICKLED MANGOES. Let the mangoes, or young musk-melons, lie in salt water, strong enough to bear an egg, for two weeks; then soak them in pure water for two days, changing the water two or three times; then remove the seeds and put the mangoes in a kettle, first a layer of grape leaves, then man- goes, and so on until all are in, covering the top with leaves; add a lump of alum the size of a hickory nut; pour vinegar over them anfi boil them ten or fifteen minutes; remove the leaves and let the pickles stand in this vinegar for a week; then stuff them with the following mixture: One pound of ginger soaked in brine for a day or two, and cut in slices, one ounce of black pepper, one of mace, one of allspice, one of turmeric, half a pound of garlic, soaked for a day or two in brine and then dried; one pint grated horse-radish, one of black mustard seed and one of white mustard seed; bruise all the spices and mix with a teacup of pure olive oil; to each mango add one teaspoonful of brown sugar; cut one solid head of cabbage fine; add one pint of small onions, a few small cucumbers and green toma- toes; lay them in brine a day and a night, then drain them well and add the imperfect mangoes chopped fine and the spices; mix thoroughly, stuff the mangoes and tie them; put them in a stone jar and pour over them the best cider vinegar; set them in a bright, dry place until they are canned. In a month add three pounds of brown sugar; if this is not suflBcient, add more until agreeable to taste. This is for four dozen mangoes. PICKLE OF RIPE CUCUMBERS. This is a French recipe and is the most excellent of all the high-flavored condiments ; it is made by sun-drying thirty old, full-grown cucumbers, which have first been pared and split, had the seeds taken out, been salted and let stand twenty-four hours. The sun should be permitted to dry, not simply drain, them. When they are moderately dry, wash them with vine- gar and place them in layers in a jar, alternating them with a layer of horse-radish, mustard seed, garlic and onions for each layer of cucumbers SAUCES AND DRESSINGS— PICKLES. 177 Boil in one quart of vinegar, one ounce of race ginger, half an ounce of allspice a

Cook this with the app: pantry check, scaling, and the assistant.